Vennoise Baguette

The last of the projects made this week in bread class was the "Vennois."
At first glance its made almost exactly like a standard baguette.
It has an egg wash (that you first brush on; refrigerate the bread for a couple of minutes, and then re-egg wash the bread) that makes it incredibly shiny.

The other difference is in how you "slash" the bread. If you slash it almost straight across it looks like mine (pictured here). If you slash it downward, towards the length of the bread, it almost made an "S" curve down the bread (which was very beautiful... sorry no pics).

RECIPE:
1 kl bread flour
20g salt
100g sugar
40g yeast
2 eggs
500g milk
150g butter, cold and cubed.

Again, just make this bread dough as you would any other. Add butter last.
Allow to rest for 1 hour. Portion your dough into 300g. Preshape into baguette
shape. Final shape bread into baguette and egg wash. Refrigerate for 3 minutes, then egg wash again. Slash bread and proof for 20 minutes. Bake at 350 degrees for 15-20 minutes.